Buttermilk Biscuits

I grew up with Pillsbury Biscuits. My mom, a fabulous cook, was never much of a baker and considering she worked full time, Pillsbury was the way to go. But now, thanks to my Southern roommate, I have gotten used to eating delicious homemade biscuits, and since we happened to have buttermilk in the fridge, we decided to whip up a batch of buttermilk biscuits on a rainy Sunday afternoon.

They weren’t super fluffy (the recipe we used we modified ourselves), but they were buttery and flaky and absolutely delicious. Nothing beats a delicious biscuit topped with jam, butter, or to make an egg and cheese on.

Check out the recipe after the jump!


  • 2 cups flour
  • 1 TBSP baking powder
  • 1 TSP. sugar
  • 1 TSP. salt
  • 7 TBSP. cold unsalted butter (sliced) + additional melted butter for glaze
  • 3/4 cup buttermilk + 1 TBSP buttermilk for glaze

Preheat oven to 450˚ and place rack in the middle. Line a baking sheet with two layers of parchment, or spray down with non-stick spray.

Whisk flour, salt, baking powder, and sugar together. Begin to add the cold, sliced butter a bit at a time into the flour mixture into it’s in even pieces about the size of a pea (I think using fingers is the best way to do this!). Gently stir in milk to create a loose dough.

Dust clean work surface with flour and pour dough onto surface. Roll dough out into a 1/2 inch thick rectangle. Fold dough into thirds like a business letter, roll dough out again, and refold. Cut biscuits out to preferred size (using a cup, or jar, or biscuit cutter), and place onto baking sheet.

Cook for about 10 minutes, while you prepare glaze.

To prepare glaze: Mix cream and melted butter together and brush onto biscuits. Cook an additional five minutes or until lightly browned. Cool on rack for 5 minutes, makes about 8 biscuits.


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